Читать книгу Dutch Treats - William Woys Weaver - Страница 10

During the holidays years ago these dumplings were fairly common in Pennsylvania Dutch bakeries and farm markets, where they were sold under the local name fresh rusk. The dumplings do make excellent rusks because they dry out after a day or two, which is why they are best fresh from the oven. The unused dumplings were usually recycled in some manner, often sliced and baked in puddings or in a fruit Schlupper (see chapter xx). These particular dumplings are not extremely sweet because they were intended to be eaten with sauce or stewed fruit – such as peaches stewed with dried sour cherries, or currants when in season. In fact, the beaten egg and sugar topping can be omitted because the dumplings are just as good plain. This same basic dough recipe also can be used for making a braided Aniskranz (anise-flavored wreath bread) or it can be baked in a Bundt mold. Excellent when served with tea or coffee or with sweet wine.

Yield: Approximately 20 Servings

½ cup (125ml) whole milk

¼ ounce (7g) yeast

6 ounces (185g) unsalted butter

4 ounces (125g) sugar

4 large eggs

6 ¼ cups (815g) bread flour

2 teaspoons ground coriander

1½ teaspoons ground cardamom

Grated zest of 1 lemon

1 tablespoon anise seeds (or more to taste)

Topping:

1 beaten egg white

1 tablespoon (15g) vanilla sugar

1 tablespoon sliced almonds or chopped hickory nuts

Scald the milk and cool to lukewarm. Proof the yeast in it. Cream the butter and sugar and set aside. In a separate bowl, beat the eggs until lemon color, then combine with the proofed yeast. Add this to the reserved butter-and-sugar mixture. Sift together the flour and spices, then gradually sift in the flour to form soft dough; use only enough flour as necessary to keep the dough from sticking to the fingers. Knead 10 minutes, then cover and let the dough rise in a warm place until double in bulk. Knock down and roll out in a rectangle ½ inch (1.25cm) thick. Scatter the anise seed and grated lemon over this, then fold the dough over twice and knead well until pliant. Form into 20 2-ounce (60g) balls and set them in a buttered Schales pan (see glossary, page 163) or in a shallow cake tin of similar proportions to rise in a warm place. Or roll into a wreath or circle and cover. Let the dough recover for 25 minutes. Brush with an egg white beaten until forming stiff peaks and scatter liberally with vanilla sugar and almonds (optional). Bake for 25 to 30 minutes in an oven preheated to 375F (190C). Or bake in a Bundt mold well greased and dusted with bread or cake crumbs for the same period of time. It should tap hollow when done.